I'm trying to make a pizza dough that I can toss in the air.  I'm pretty new to the baking world and can make a good pizza pie but I have to roll out the dough.  I've looked around and it seems like i'm not getting proper gluten development.  My dough tears then I try and toss it.  I'm using costco bread flour with olive oil, salt, a dash of sugar and water.  I have some gluten flour and was wondereing if putting a little of that in would help?  Thanks

Thomas